Shrimp Omelette

Shrimp Omelette Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Shrimp: Use peeled and deveined shrimp and roughly chop them into bite-sized pieces so they’re distributed throughout the omelette.
Eggs: You’ll whisk six eggs for the omelette and crack the remaining three directly on top.
Heavy whipping cream: A little cream goes into the whisked eggs for a richer texture.
Spinach: Fresh spinach wilts quickly in the skillet before you add the shrimp.
Pesto: This seasons the egg mixture with basil, garlic and Parmesan flavor. I use a Tablespoon, so it doesn’t overpower the shrimp and eggs.
Sweet peppers: Thinly sliced sweet peppers add some crunch, color and sweetness.
Red onion and garlic: These cook with the peppers and spinach and add more savory flavor to the omelette.
Chives and sriracha: Both are optional, but I like adding them at the end for some freshness and heat.

How to Make a Shrimp Omelette

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the shrimp and vegetables: Thinly slice the peppers, dice the red onion and roughly chop the shrimp.
Whisk the eggs: Whisk six eggs with the cream, pesto, garlic, salt and pepper.
Cook the vegetables and shrimp: Sauté the spinach, peppers and onion in butter for about 2 minutes, then add the shrimp and cook briefly.
Add the eggs: Pour in the whisked egg mixture, then crack the remaining three eggs over the top, keeping the yolks intact.
Cover and cook: Cover the skillet and cook until the omelette is set and the eggs on top are cooked to your liking. Finish with chives and sriracha if you want them.

Substitutions and Variations

Different pesto: Try red pesto instead of green pesto, or skip it and add fresh herbs and a little grated cheese.
Dairy-free: Replace the cream with unsweetened dairy-free milk or a splash of water and cook the vegetables in oil instead of butter.
Add cheese: Sprinkle in some mozzarella, feta or Parmesan. I wouldn’t add too much because there’s already plenty going on with the shrimp, pesto and eggs.
Different greens: Kale or arugula can replace the spinach. Give kale a little longer to cook so it has time to soften.
Skip the eggs on top: Whisk all nine eggs together if you don’t want the sunny side up eggs.

Serving Suggestions

For breakfast: Enjoy your shrimp omelette with a fruity oatmeal breakfast bowl and pumpkin latte.
For lunch: Pair it with a peach panzanella salad and some crispy onion rings.
For dinner: Serve the omelette with sweet potato wedges or smashed potato salad.

How to Store

Store: I think this omelette is much better freshly made, especially if you keep the yolks on top a little runny. Leftovers can be refrigerated in an airtight container for up to 3 days.
Freeze: I don’t recommend freezing this one. The cooked eggs and vegetables can change texture after freezing and thawing, and the sunny side up eggs are much better fresh.
Reheat: Warm individual portions gently in the microwave or in a covered skillet over low heat. Keep in mind that reheating will cook the yolks further.